I have one word for you. Pancetta. Pancetta is what makes this the best turkey recipe ever. It’s the magic ingredient that will make your Christmas turkey a culinary masterpiece and well, frankly probably have everyone eating Christmas dinner at your house from now on. On second thought, maybe you don’t want that. I’ll leave it up to you.
4 garlic cloves, peeled
4 ounces thinly sliced Pancetta
1/4 cup finely grated Parmesan cheese
1/4 cup unsalted butter, room temperature
2 tbsps olive oil
2 tbsps minced shallot
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
2 tsps black pepper
Turn on food processor and drop garlic in to chop. Add pancetta. Pulse to chop finely. Add all remaining ingredients. Pulse blending to coarse paste. Transfer to small bowl. (You can make this up to 2 days ahead)
1 14 to 16 pound Butterball turkey (thawed completely) Removed neck, heart and gizzard
8 fresh sage sprigs
4 fresh rosemary sprigs
2 tbsps olive oil
2 cups chicken broth
Set rack on lowest position in oven and preheat to 325F. Sprinkle inside of turkey with salt and pepper. Spread with 2 tablespoons of the Pancetta-Sage butter. Starting at the neck end, slide hand between skin and meat of breast, thighs and upper drumsticks to loosen skin. Spread remaining butter under skin over thighs, drumsticks and breasts. Fill inside of turkey with herb sprigs. Tie legs to hold shape and tuck wings underneath.
Place turkey on rack in large roasting pan. Rub turkey all over with olive oil and sprinkle with salt and pepper. Pour 2 cups of chicken broth into pan. Roast turkey until internal temperature reaches 180F in deepest part of thigh. For all your questions on safe-handling of a turkey see this great resource from Butterball Canada.
1/2 cup diced thinly sliced pancetta
1/4 cup shallots
1/4 cup all purpose flour
3 cups chicken broth
1 cup dry white wine
1 tsp chopped fresh rosemary
1 tsp chopped fresh sage
Scrape juices and browned bits from roasting pan into large glass measuring cup. Spoon off fat. Reserve 2 tablespoons. Heat reserved fat in large saucepan over medium high heat. Add pancetta, saute until beginning to crisp, about 5 minutes. Add shallots, saute 1 minute. Reduce heat to medium. Add flour; whisk until golden, about 4 minutes. Whisk in chicken broth, wine and degreased pan juices. Bring to a boil, whisking constantly. Cook to desired consistency. Whisk in fresh herbs and salt and pepper to taste.
Serve to your adoring family.
“This post is sponsored by Butterball Canada. In exchange this review, I have received special perks in the form of products and monetary compensation. All opinions on this blog are my own.”
This recipe has been adapted slightly from a recipe I pulled from the November 2007 issue of Bon Appetit.